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  • Are Hovis bread bags recyclable?

    All our bread bags are capable of being recycled through the carrier bag collection points at most major retailers’ larger stores. You can find details of your nearest recycling collection point on the recyclenow website.

  • Which Hovis loaves are suitable for vegetarians and vegans?

    Most of our bread is fine for vegetarians and vegans. But some things from our bakery – our Rolls, Crumpets, Pancakes, Muffins and Teacakes – might contain animal products, such as milk, butter and/or eggs. So please read the packaging before you buy.

  • Allergens. What Hovis products are egg free, nut free and milk free?

    We have a nut-free policy in all of our baking. However, we do use milk and egg in some things. So please read the packaging before you buy.

  • What is a wheatgerm bread?

    We’ve been making it since 1886. It’s made with a mix of white flour and wheatgerm, which gives the loaf a nice golden brown colour. Wheatgerm adds a distinctive, nutty taste to some of our loaves. Wheatgerm is the tiniest part of the wheat kernel where the secret to life is locked away. It’s full of nutrients, including vitamins E1, B1 and B6, which the wheat draws on to help it grow.

  • Do your breads contain hydrogenated fats?

    None of our breads contain hydrogenated fat.

  • Does Hovis bread contain L-cysteine (E920)?

    No. We don’t use L-cysteine (E920) in any of our products.

  • Why do you use caramelised sugar?

    We add a very small amount of caramelised sugar to some of our products to ensure that we deliver a well balanced taste that you will enjoy. Rest assured though where we add it, the loaves are still low in sugar.


  • Where do your emulsifiers E471 and E472e come from?

    Our emulsifiers originate from vegetable sources.

  • Why is there soya in bread?

    We use soya flour in our bread, which is made from milled or ground soya beans, to improve its quality – it gives a better volume and crumb softness.
    Soya has been commonly used in bread over the last fifty years, and it’s an approved ingredient by the Bread and Flour Regulations.


  • What flour treatment agent do you use?

    We use ascorbic acid (E300), but most people know it as vitamin C. It helps to strengthen the dough and make the loaves bigger.

  • Which vegetable oils do you mostly use in your products?

    We predominantly use rapeseed and palm oils / fats. However we also use flaxseed oil in our Good Inside loaves.
    Nowadays, we legally have to declare if we've used these vegetable oils, so please take a look at the ingredients list on each pack.

  • What is fermented wheat flour?

    It’s wheat flour that has been fermented to give it a distinctive taste. We use it to add even more flavour to our loaves.

  • Do you make a gluten free loaf?

    Unfortunately not, because all our bakeries handle gluten.

  • Do you use brominate?

    No. It’s not an approved European food additive, so we wouldn’t use it in any of our Hovis products.

  • Are any of products or loaves low GI?

    We’re sorry but we don’t measure the GI of our breads, so we couldn’t say if they’re low or not.

  • If you don’t add sugar to your Soft White Bread, why is there sugar in the Nutrition Information?

    Some sugars are naturally found in white flour, and others are created when the yeast breaks down its starch:
    1. Sugars are naturally present in white flour (1.4g per 100g)*.
    2. Yeast breaks down starch in the flour to create sugars – it then feeds off them to make the dough rise. As the yeast won’t use up all the sugars, there will always be some left in the finished loaf.
    *Source McCance & Widdowson sixth summary edition.


  • Why is there salt in bread?

    Salt is a vital ingredient in bread. Here’s why:
    1. It helps tighten the gluten (protein) structure. That makes the dough more stable, less sticky and easier to handle.
    2. It slows down the fermenting process of yeast. If there is no salt, the yeast will ferment too quickly. It’s what helps to give our loaves a consistent shape and height.
    3. It brings out the flavour of the bread. Without it, it just wouldn’t taste very nice.

    We’ve been working hard to reduce how much salt we use. All our breads now meet the government’s 2012 targets for salt reduction.

  • Do you add sugar to your Original Soft White bread?

    No. We don’t add any sugar at all.

  • Why do you add calcium, iron, niacin and thiamin to your bread and bakery products?

    It’s a legal requirement.
    Ever since the Second World War, the government said that vitamins and minerals found in wholemeal flour had to be put back in after milling.
    That’s because, at that time, food was in short supply, and it was important that the nation was getting the right vitamins and minerals into their diet.

  • Do you use iodised salt?

    No. We don’t use iodised salt in any of our Hovis products.

  • How else is Hovis committed to supporting British farmers?

    Every year, 82% of our £1.3 billion spend is with UK producers and suppliers.

  • Cage free eggs?

    Do we use eggs from caged hens? No. Hovis is committed to improving animal welfare conditions and we exclusively source 100% cage-free eggs (including ingredients) across our entire range, We undertsand and share our customers concerns about animal welfare and are committed to doing all we can to support higher standards in food prduction. The only exception would be if the supply of cage-free eggs in the UK was greatly impacted by circumstances beyound our control which may result in a short term review of the policy to cage-free eggs.

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